Instructions: 1. In a large saucepan or a wok, heat the olive oil and butter. Sweat the mirepoix and the garlic for 2 or 3 minutes. Add the couscous and coat well.

Pour in the stock and cook for 2 minutes, stirring occasionally. Stir in the mint and mix thoroughly. Season with salt and pepper to taste and keep warm.

Serves 8.

To prepare ahead: Through step 1, about 1 hour before serving, keeping warm until needed.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.